Buckwheat pancakes

annie1992

8 years ago

last modified: 8 years ago

I've been trying to make buckwheat pancakes with 100% buckwheat flour, or at least part buckwheat and part some other gluten-free option. So far, the all buckwheat versions have been pretty heavy, so this morning I used half buckwheat flour and half a gluten free flour mix from King Arthur. I sprinkled the tops with a handful of trail mix that had sunflower seeds, raisins and peanuts. I picked the M&Ms out, LOL.

I don't have any problem with gluten, and happily eat my multigrain pancakes, wheat cereals, bread of all kinds. My oldest daughter is celiac, though, as is my stepdaughter, and Elery's granddaughter is "gluten intolerant" according to her doctor. So I keep looking for options for them, it's nice to be able to just make one breakfast that everyone can eat. So, if anyone else is successful with a 100% buckwheat pancake or waffle, I'm open to suggestions!

Annie

Featured Answer

parker25mv

8 years ago

Buckwheat pancakes can be very tasty.

Yes, gluten free cooking can be difficult, and the result of trying to imitate things like pancakes can often be too dense and starchy.

A very small amount of xanthan gum can definitely help, but is not the end-all solution in my experience. Brown rice flour seems to work better than many of the others, and gluten-free recipes are easier if it contains eggs.

A little note about Celiac disease—some researchers believe the sensitivity isn't just to gluten but to other grain proteins as well, although gluten is definitely the worst. For example, although Millet does not actually contain any gluten, about 30% of people with Celiac disease have problems with it. Oats technically do not have gluten either, but they have a protein similar enough to gluten that it still causes many people with Celiac digestion problems. Buckwheat is one of the grains that people with Celiac handle the best. I personally do not believe it is all just about staying away from certain types of grains, but also about minimizing the amount of grains in the diet. For someone with Celiac, even most types of "gluten-free" grains are probably a little bad, but are not a problem and can be part of a healthy diet if eaten in moderation. That might mean only having a tiny little cup of oatmeal instead of a whole bowl, for example.

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Comments (24)

Islay Corbel
8 years ago
- 330 g buckwheat flour
- 10 g salt
- 75 cl cold water
- 1 egg

This is the mix for a traditional Breton galette - it should be very thin so nicer to eat, I think than a "pancake". Let the mix rest for at least 2 hours - many people prefer to let it rest for at least 12 hours in the fridge.

We eat them as savoury items but there's no reason that you couldn't sweeten it - never tried personally!

Here, the tradition is :

Egg, egg an ham, egg, ham and mushrooms, tomatoes......

then you get scollops with whisky sauce

Chicken with chouchen (mead) sauce

Andouille with mustard sauce

Sausage

in fact anything you fancy.
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grainlady_ks
8 years ago
last modified: 8 years ago
Annie, I love your hearty additions to your g-f pancakes! Inspiration for my next pancake-making day. ;-)

I generally make pancakes ahead and store them in the freezer and reheat them on a griddle. I never use rice flour or xanthan gum for pancakes, and I've included a few of the recipes I use most.
As parker noted about the wheat proteins.... There are 17 proteins in wheat, and a person could be sensitive to any one of them. The blood tests are only for the ONE most common protein and skips the other 16. That's why an elimination diet is most helpful with people who have a gluten sensitivity, rather than celiac disease. Myself, my sister and her daughter are gluten sensitive, while my mother had celiac disease.

This coming January will be my 3rd gluten-free anniversary, and for all that time we've had pancakes every Monday morning and waffles at least once a week.

Low-Carb Oatmeal Buttermilk Pancakes

(yield: 4 pancakes)

In a 2-cup glass measuring cup (makes it easy to pour out the batter when making the pancakes) mix:

1/2 c. oatmeal (quick or old\-fashioned)

1 T. buckwheat cereal (like Hodgson Mills- http://www.hodgsonmillstore.com/en/gluten-free/gluten-free-buckwheat-cereal-with-milled-flaxseed-71518-02105-001_group) or buckwheat flour (which you can mill yourself in a coffee/spice mill)

1/3 c. buttermilk (I also use homemade kefir, and yogurt would also work, but you may need to thin it a little with milk)

Mix together and cover. Let set overnight at room temperature.

The next morning add 1 egg and 1 T. melted coconut oil (or other fat of choice) to the oatmeal/buckwheat mixture.
Next, add the dry ingredients (which I prepare the night before and have ready):

3 T. whey protein powder or hi-maize resistant starch (or combination)

1 T. palm sugar (or regular sugar or brown sugar)

1/2 t. cinnamon

1/4 t. baking powder

1/4 t. baking soda

1/4 t. salt

You may need to add more liquid if they are too thick.
Helpful hint: I've found most gluten\-free pancakes work best if you make them small (about 3\-inches in diameter) using about 2 T. of batter.
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Buckwheat Banana Pancakes

(low-Fructose and gluten-free)

1 c. buckwheat flour (I sprout buckwheat, dry it, and make my buckwheat flour from that)

1 T. baking powder

2 T. dextrose (you can substitute 1 T. sugar or honey)

1/2 t. salt

1 ripe banana (mashed)

1 c. milk (can use buttermilk, kefir, or thinned yogurt)

2 T. peanut butter (smooth or chunky, your choice)

Mash banana and add remaining ingredients. Cook 1/8 c. (2 T.) batter per pancake.
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This is the recipe I'm using this morning:

G-F Banana Pancakes

1-1/4 c. almond flour

1/4 c. coconut flour

1/2 t. baking soda

1/4 t. salt

1 c. full fat coconut milk

1 ripe banana, mashed (or about 1/2 c.)

3 large eggs

1 t. vanilla

1 T. raw honey (optional -
fat for frying)

Whisk together the dry ingredients. Whisk together the wet ingredients and blend together with the dry ingredients. Use 2 T. of the batter for each pancake. [Grainlady note: I have a coffee measuring spoon that holds 2 T. and I love it for measuring out pancake batter.]
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This recipe is fun to make:

One Banana Pancakes

2 eggs

1 ripe banana

Cooking spray for pan. Mash banana, add in eggs and whisk. Preheat pan. Cook silver dollar size pancakes. Cook 30-seconds on each side. Yield: one serving.
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Quinoa Pancakes

3/4 c. cooked quinoa

1/4 t. baking powder

1/4 t. cinnamon

pinch of salt

1 pkt. stevia

1/4 t. vanilla

2 eggs

1/4 c. dry ingredient - such as: gluten-free all-purpose flour or baking mix, oat flour, protein powder, hi-maize resistant starch

Mix well. Makes 4-6 small pancakes.
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Sweet Potato Pancakes

1/2 c. mashed sweet potato

2 whole eggs

Combine until fully mixed.

Add:

1 T. coconut flour

1 t. cinnamon

1/4 t. cloves

[Grainlady note: I use Pumpkin Pie Spice for the cinnamon/cloves.]

1/4 t. baking soda

1 pkt. of stevia or 2 t. brown sugar or palm sugar

oil for the pan

Blend well. Use 2 T. batter per pancake.

-Grainlady
wintercat_gw
8 years ago
Islay Corbel - could you please convert the galette recipe to cups? I'd love to try your recipe.
sally2_gw
8 years ago
Grainlady, the quinoa recipe called for 1/4 cup of baking powder. Is it really supposed to be that much?

Sally
grainlady_ks
8 years ago
sally2_gw - Thanks for catching my mistake. I have corrected it.

-Grainlady
grainlady_ks
8 years ago
Islay Corbel-

It's time to purchase a kitchen scale so you can measure by weight. You'll be surprised how many times it will come in handy.

-Grainlady
annie1992
Original Author
8 years ago
last modified: 8 years ago
Wintercat, I quickly found an on line conversion tool. It says that 330 grams is pretty close to a cup and a half, an egg is, of course, an egg. 10 grams of salt is 1.6 teaspoons, so I'd go 1 1/2 tsp salt. 75 cl is 3.17 cups of water. So:

1 1/2 cups buckwheat flour

1 1/2 tsp salt

3 cups water (because I went down a bit on the flour and salt instead of rounding up)

Thanks, Islay, I'll try those, maybe filled with Nutella. (grin)

Grainlady, the sweet potato version looks especially good to me, and I forgot about the quinoa ones, I'll have to make them again. I tried that banana/egg thing. It was truly disgusting, even the chickens weren't wild about eating those, but I had an egg and cottage cheese pancake recipe, it was one of those 17 Day Diet things, but they were pretty good. Now, of course, I can't find the recipe that took no flour, I'll have to keep searching.

How do you think those sweet potato pancakes would do in a waffle iron?

Annie
Islay Corbel
8 years ago
last modified: 8 years ago
Grainlady, I do have scales that's how I can measure my grams ;)

Thanks, Annie, for the conversion.
grainlady_ks
8 years ago
Annie-

I'm not sure about making the recipe into waffles because there is no added fat in the recipe, and I'd be sure to add oil/butter. If you give them a try for waffles, be sure to post how they turn out.

When it comes to making waffles from pancake batter, the "old rule" (for recipes using wheat flour) is to increase the oil or butter by 2 T., and I bet that's true making gluten-free recipes. The extra fat will yield crispier waffles. Since the recipe doesn't have any added fat (other than the fat from the eggs), I would add at least 1 T. of ghee (or butter) to the recipe, to start with. I might also add a little rice flour (1-2 T.) since it makes things crispier.

I've been making this G-F recipe a lot on my Nordic Waffle Griddle http://www.wayfair.com/Nordic-Ware-15.5-Waffle-Griddle-01830M-L6180-K~NWR1865.html?refid=MX2648495276-BPA49-NWR1865&device=c&ptid=NWR1865. I like the small size of the waffles made with this griddle. I double the recipe and freeze the extra.

Almond Flour Waffles

1/2 c. almond flour

1/8 t. salt

1/8 t. baking soda

1/8 t. cinnamon

2 eggs

1 T. honey

1 T. coconut oil

1/2 t. vanilla (I use 1/4 t. Fiori di Sicilia for a citrus/vanilla flavor)

Mix dry ingredients. Mix wet ingredients. Mix together.

[Grainlady note: I usually add some white chia seeds to this recipe.]
wintercat_gw
8 years ago
Annie - thanks for the conversion. I really need scales in my kitchen.
lindac92
8 years ago
My grandmother made the best buckwheat pancakes ever....but of course no recipe! From what I remember she made pretty well as you would ordinary pancakes, with milk and baking powder ( 1 tsp per cup of flour) at supper time, leave it sit out all night and in the morning beat in an egg per cup of flour used. They are very thin. She swore you had to "soak the buckwheat"...? but who knows, she also thought that wearing your overshoes in the house ruined your eye sight.
annie1992
Original Author
8 years ago
LOL, LIndaC, that's a novel way to get the kids to take off their boots at the door. My Grandmother promised horrible bad luck for opening an umbrella in the house. She also make buckwheat pancakes, they were thin enough that we would spread the cold ones with butter and a sprinkle of sugar and fold them up to eat as a snack. Of course, I didn't pay attention, something I've kicked myself for more than once.

wintercat, I don't have scales. Well, I have some, but I haven't seen them since we moved and I only used them a couple of times before that, so I haven't looked really hard, LOL. I'm better at just doing a rough conversion and adding things until it looks like I think it should. (grin)

Grainlady, everything is better with some butter anyway!

Annie
tishtoshnm Zone 6/NM
8 years ago
For something savory, I love these Buckwheat Scallion Pancakes with a little soy dipping sauce that I wing when I have a hankering. These are quick and easy and I do not soak the buckwheat overnight. Instead of the Breton galette (which I have not mastered yet), I often do crepes with buckwheat (more eggs and milk, making it a bit sturdier for clumsy me to handle). I purchase whole buckwheat and just soak it for a bit (for the crepes, I just soak it in the milk) and then blend all the ingredients in the blender. It seemed to work even with the less powerful blenders I have owned in the past.
Compumom
8 years ago
last modified: 8 years ago
Annie, check out this blog-- http://www.glutenfreecanteen.com

She has a recipe for a cup for cup gluten free flour that might work for you. FYI, I cannot eat buckwheat or Quinoa either- YMMV

There is a restaurant close to Lars' where they serve buckwheat crepes. Maybe they work better than pancakes? The batter is quite thin,
annie1992
Original Author
8 years ago
Thanks, Ellen. I may try the buckwheat crepes, I might be able to fool the Princess and her Bruvver into eating them stuffed with Nutella or peanut butter and then I'd only have to make one kind!

Annie
grainlady_ks
8 years ago
Annie -

Have you tried making a gluten-free blini recipe (small buckwheat pancake)?

http://glutenfreecooking.about.com/od/appetizerssnacksand/r/Gluten-Free-Blini-Recipe.htm

I use very little gluten-free all-purpose flour mixtures because of the large percentage of rice flour and high-glycemic starches. If I use rice flour, I make sure I make it myself to reduce the amount of arsenic in the rice, and sprout and dehydrate the rice first. It's just easier to use low-glycemic nut flour and coconut flour (and I can make both of those, or use commercial brands). I don't think using a lot of high-glycemic, highly-refined, flours and starches is a wise choice when it comes to gluten-free options.

-Grainlady
Cookie8
8 years ago
Buckwheat works really well when making crepes if you are looking for options. Nevermind - just scrolled up and saw it mentioned. How about I vouch for it instead. We fill with cinnamon apples or almond butter with raisins or banana.
sally2_gw
8 years ago
Thanks, Grainlady. I feel I should eat more quinoa for the protein, but I rarely get around to using it. I also quit buying it when the price went through the roof. I think it's come down a bit, so I will pick some up. I'd like to give those pancakes a try. All those recipes sound good.

Sally
grainlady_ks
8 years ago
sally2-

The price of quinoa has gone down, especially when you purchase it in bulk amounts or large amounts at stores like Sam's Club. I purchased a large bulk amount when one store cut the price of all items in their bulk bins by 50% (they were changing out the bins). I purchased all the quinoa they had in the bin and vacuum-sealed it in canning jars and put it in the food storage room in the basement. I need 2 cups of cooked quinoa to make our favorite g-f pizza crust, and with all the cucumbers from the garden, I use cooked quinoa for tabouli.

I found this waffle recipe on-line. It's great when you have a dab of cooked quinoa and a dab of cottage cheese (although ricotta or plain yogurt will also work).

QUINOA PROTEIN POWER WAFFLE (gluten-free)

In an emersion blender container combine:

1/4 c. cooked quinoa

1/4 c. cottage cheese

1 egg

1/8 t. cinnamon

Blend ingredients.

Stir in, or blend in:

1 T. oil

2 T. chia seeds (you may want to use less)

1-2 t. liquid sweetener (agave nectar, coconut nectar, honey...)

1/2 t. vanilla

This recipe is for 1 large waffle, but I make small thin waffles in my 5-heart waffle maker using 1/4 c. of batter per waffle (1/4 c. because that size waffle fits in my toaster to reheat the waffles I freeze). If you double the recipe, it's easier to make the batter in a blender.

-Grainlady
agmss15
8 years ago
Ployes!!!! Yum.
annie1992
Original Author
8 years ago
agmss, I have had ployes, but all the recipes I can find also take wheat flour. Do they do all right with just buckwheat? Or should I add a gluten free flour blend?

I have quinoa, a couple of boxes, that I need to use up, so I need to try those.

Grainlady, that recipe looks a lot like the "17 day diet" pancake recipe I made a couple of times, but without sweetener, chia seeds or vanilla. I'm going to have to try that too.

Tonight we had pumpkin pie for supper, with a gluten free crust. Everyone ate it without complaint, but it sure isn't the best pie crust I've ever made!

Annie
sally2_gw
8 years ago
That looks interesting. I'll have to try it. Thanks, Grainlady.

Sally
grainlady_ks
8 years ago
Annie-

I had to look up "ployes". I've never heard of them, but I did find a g-f recipe for them (as well as other buckwheat flour recipes). http://www.ployes.com/recipes/buckwheatrecipes.html

PLOYES (Gluten-Free)

1 cup French Acadian Buckwheat Flour
1/4 cup corn meal or brown rice flour
1/2 tsp. xanthan gum
2 tsp. Rumford baking powder
1/2 tsp. salt
2 eggs beaten
1 1/4 cup cold water

Place the buckwheat flour, corn meal, xanthan gum, baking powder, and salt in a bowl. Add eggs and mix well. Add the water and beat with a spoon or whisk to dissolve lumps. Pour about 3 tbsp. of batter on hot (400 degree) cooking surface and spread in circular motion to about 1/4 inch thick. If spread thin enough it will cook on one side. If you have a thicker ploye just flip over for a few seconds until done. Enjoy!
Sugar can be added to taste more like a traditional pancake.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I make Impossible Pumpkin Pie - makes it's own crust - and use a homemade version of Bisquick (baking mix), and there is also a g-f version of Bisquick - but it's expensive and is yet another rice flour based product, which I try to avoid as much as possible as a go-to gluten-free flour.

G-F Baking Mix

1/2 c. almond flour

1/2 c. hi-maize resistant starch

1-1/2 t. baking powder

1/4 t. salt

1 T. coconut oil

Blend together. Makes approx. 1 cup.

~~~~~~~~~~~~~~~~~~~~~~~~~

Recipe #2 for g-f baking mix

2-1/2 c. Pamala's Gluten-Free Baking & Pancake Mix

3/4 c. solid fat-of-choice (shortening, butter, coconut oil)

Cut fat into flour mixture. Store unused portion in the refrigerator.

-Grainlady

Buckwheat pancakes

parker25mv

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Buckwheat pancakes

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